BROCCOLI QUICHE
(Linda Sue's)

10 ounces frozen chopped broccoli, cooked and well drained
8 ounces cheddar cheese, shredded
2 ounces onion, chopped, about 1/3 cup
6 eggs
1 cup heavy cream
1 teaspoon salt
Dash pepper
Spray a large glass pie plate. Put the broccoli, onion and cheese in
the bottom of the plate. Beat the eggs, then whisk in the cream, salt
and pepper. Pour evenly over the cheese. Bake at 350º for 35-45
minutes, until a knife inserted in the center comes out clean. Let
stand 10 minutes before cutting.
Makes 6 servings
Can be frozen
Per Serving: 379 Calories; 32g Fat; 18g Protein; 5g Carbohydrate; 2g
Dietary Fiber; 3g Net Carbs



This is so good! I added 4 cooked, diced chicken breasts to up the
protein. And I left out the onion...was just too tired to cut one up.
I will probably eat this for breakfast and lunch tomorrow.

:lol:

View the attachments for this post at: http://www.jlaforums.com/viewtopic.p...80311#15180311

On Jul 25, 5:05*pm,
(myzgs) wrote:
> BROCCOLI QUICHE
> (Linda Sue's)
>
> 10 ounces frozen chopped broccoli, cooked and well drained
> 8 ounces cheddar cheese, shredded
> 2 ounces onion, chopped, about 1/3 cup
> 6 eggs
> 1 cup heavy cream
> 1 teaspoon salt
> Dash pepper
> Spray a large glass pie plate. Put the broccoli, onion and cheese in
> the bottom of the plate. Beat the eggs, then whisk in the cream, salt
> and pepper. Pour evenly over the cheese. Bake at 350º for 35-45
> minutes, until a knife inserted in the center comes out clean. Let
> stand 10 minutes before cutting.
> Makes 6 servings
> Can be frozen
> Per Serving: 379 Calories; 32g Fat; 18g Protein; 5g Carbohydrate; 2g
> Dietary Fiber; 3g Net Carbs
>
> This is so good! I added 4 cooked, diced chicken breasts to up the
> protein. And I left out the onion...was just too tired to cut one up.
> I will probably eat this for breakfast and lunch tomorrow.
>
> *:lol:
>
> *View the attachments for this post at:http://www.jlaforums.com/viewtopic.p...80311#15180311

=========================================

C'est une quiche faux!
Es una fritatta.
;-)

Lynn en Phargaux

On Fri 25 Jul 2008 03:45:41p, Lynn from Fargo told us...

> On Jul 25, 5:05*pm,
> (myzgs) wrote:
>> BROCCOLI QUICHE
>> (Linda Sue's)
>>
>> 10 ounces frozen chopped broccoli, cooked and well drained
>> 8 ounces cheddar cheese, shredded
>> 2 ounces onion, chopped, about 1/3 cup
>> 6 eggs
>> 1 cup heavy cream
>> 1 teaspoon salt
>> Dash pepper
>> Spray a large glass pie plate. Put the broccoli, onion and cheese in
>> the bottom of the plate. Beat the eggs, then whisk in the cream, salt
>> and pepper. Pour evenly over the cheese. Bake at 350º for 35-45
>> minutes, until a knife inserted in the center comes out clean. Let
>> stand 10 minutes before cutting.
>> Makes 6 servings
>> Can be frozen
>> Per Serving: 379 Calories; 32g Fat; 18g Protein; 5g Carbohydrate; 2g
>> Dietary Fiber; 3g Net Carbs
>>
>> This is so good! I added 4 cooked, diced chicken breasts to up the
>> protein. And I left out the onion...was just too tired to cut one up.
>> I will probably eat this for breakfast and lunch tomorrow.
>>
>> *:lol:
>>
>> *View the attachments for this post at:http://www.jlaforums.com/viewtop
>> ic.php?p=15180311#15180311
>
> ========================================
> C'est une quiche faux!
> Es una fritatta.
> ;-)
>
> Lynn en Phargaux
>

Too bad your name isn't Margaux. :-)

--
Wayne Boatwright
-------------------------------------------
Friday, 07(VII)/25(XXV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I haven't lost my mind; it's backed up
on tape somewhere!
-------------------------------------------

On Fri, 25 Jul 2008 22:59:13 GMT, Wayne Boatwright
> wrote:

>Margaux. :-)

Margaux Phargaux.....that sounds like an intestinal discomfort issue.
Hey everybody....back away quickly, and let's hope the mustard doesn't
crust over.....

On Fri, 25 Jul 2008 22:59:13 GMT, Wayne Boatwright
> wrote:

>>> BROCCOLI QUICHE
>>> (Linda Sue's)

After learning Julia's basic quiche procedure, I can't recall even
needing a recipe for quiche again. Anything from hams to
clams make great quiche.

On Fri 25 Jul 2008 04:43:40p, Billy told us...

> On Fri, 25 Jul 2008 22:59:13 GMT, Wayne Boatwright
> > wrote:
>
>>>> BROCCOLI QUICHE
>>>> (Linda Sue's)
>
> After learning Julia's basic quiche procedure, I can't recall even
> needing a recipe for quiche again. Anything from hams to
> clams make great quiche.
>
>

'tis true!

--
Wayne Boatwright
-------------------------------------------
Friday, 07(VII)/25(XXV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
CAT: Walking ego with fur.
-------------------------------------------

On Fri, 25 Jul 2008 19:43:40 -0400, Billy <Hereiam@hotmaildotcom>
wrote:

>On Fri, 25 Jul 2008 22:59:13 GMT, Wayne Boatwright
> wrote:
>
>>>> BROCCOLI QUICHE
>>>> (Linda Sue's)
>
>After learning Julia's basic quiche procedure, I can't recall even
>needing a recipe for quiche again. Anything from hams to
>clams make great quiche.

Thomas Keller has a fantastic one in his Bouchon cookbook.

Christine

On Fri 25 Jul 2008 04:49:52p, Christine Dabney told us...

> On Fri, 25 Jul 2008 19:43:40 -0400, Billy <Hereiam@hotmaildotcom>
> wrote:
>
>>On Fri, 25 Jul 2008 22:59:13 GMT, Wayne Boatwright
> wrote:
>>
>>>>> BROCCOLI QUICHE
>>>>> (Linda Sue's)
>>
>>After learning Julia's basic quiche procedure, I can't recall even
>>needing a recipe for quiche again. Anything from hams to clams
>>make great quiche.
>
> Thomas Keller has a fantastic one in his Bouchon cookbook.
>
> Christine
>

Do you recall how it differs from Julia's?

--
Wayne Boatwright
-------------------------------------------
Friday, 07(VII)/25(XXV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Sometimes I wake up grumpy. Other
times I let her sleep.
-------------------------------------------

"Billy" <Hereiam@hotmaildotcom> wrote in message
...
> On Fri, 25 Jul 2008 22:59:13 GMT, Wayne Boatwright
> > wrote:
>
>>>> BROCCOLI QUICHE
>>>> (Linda Sue's)
>
> After learning Julia's basic quiche procedure, I can't recall even
> needing a recipe for quiche again. Anything from hams to
> clams make great quiche.
>

I agree--and this recipe sounds disgusting. Frozen broccoli? Watery mess.
Not to mention the incorrect proportion of cream to egg. Not to
mention....oh, why bother.

"Janet" > wrote in message
...
>
> "Billy" <Hereiam@hotmaildotcom> wrote in message
> ...
>> On Fri, 25 Jul 2008 22:59:13 GMT, Wayne Boatwright
>> > wrote:
>>
>>>>> BROCCOLI QUICHE
>>>>> (Linda Sue's)
>>
>> After learning Julia's basic quiche procedure, I can't recall even
>> needing a recipe for quiche again. Anything from hams to
>> clams make great quiche.
>>
>
> I agree--and this recipe sounds disgusting. Frozen broccoli? Watery mess.
> Not to mention the incorrect proportion of cream to egg. Not to
> mention....oh, why bother.
>

Uh...oh, then I'd better not try it. (My lack of cooking skills is showing
again.) I do love quiche, though, and would like a recipe for a good
*crustless* one that will retain its shape.

MaryL

On 2008-07-27, Janet > wrote:

> I agree--and this recipe sounds disgusting. Frozen broccoli? Watery mess.
> Not to mention the incorrect proportion of cream to egg. Not to
> mention....oh, why bother.

I wholeheartedly agree on both points, janet. Can't make a good omelet with
mosture laden ingredients. It will weep and be watery. Even fresh onions
and fresh mushrooms must be sauteed till the moiture is driven out. This is
almost impossible with frozen veggies. This also applies to dairy. I would
never use anything less than whipping cream. Not even 1/2n1/2.

A quiche is an egg heavy custard, not an omelet. It is rich from the dairy
fat and cheese. Apologies to my beloved Julia, but milk or even 'arf-n-'arf
make it watery. I'll say no more than just reveal my perfect egg/cream
ratio. Four xtra lrg eggs to 1 pint of whipping cream. Note that from that
4 eggs, only the egg mixture remaining after brushing the raw pie dough with
it, and baking to a golden brn (375F approx 7-10 mins), are used. Punch
"lotta" holes in raw pie dough with fork before baking to prevent bubbles.
Keeps the crust from getting soggy and the remaining egg mixture is just the
right ratio. Will not weep, thick enough, along with fine-med grated
cheese, to keep ingredients suspended, and airy enough to rise and collapse
into a to-die-for custard.

With this mixture I've made bleu cheese/shrimp, smoked salmon and
asparagus (must saute), mushroom/grn onion (saute) n' bacon, etc.

enjoy =D
nb

"myzgs" > wrote in message
...
> BROCCOLI QUICHE
> (Linda Sue's)
>
> 10 ounces frozen chopped broccoli, cooked and well drained
> 8 ounces cheddar cheese, shredded
> 2 ounces onion, chopped, about 1/3 cup
> 6 eggs
> 1 cup heavy cream
> 1 teaspoon salt
> Dash pepper
> Spray a large glass pie plate. Put the broccoli, onion and cheese in
> the bottom of the plate. Beat the eggs, then whisk in the cream, salt
> and pepper. Pour evenly over the cheese. Bake at 350º for 35-45
> minutes, until a knife inserted in the center comes out clean. Let
> stand 10 minutes before cutting.
> Makes 6 servings
> Can be frozen
> Per Serving: 379 Calories; 32g Fat; 18g Protein; 5g Carbohydrate; 2g
> Dietary Fiber; 3g Net Carbs
>
>
>
> This is so good! I added 4 cooked, diced chicken breasts to up the
> protein. And I left out the onion...was just too tired to cut one up.
> I will probably eat this for breakfast and lunch tomorrow.
>
> :lol:
>
> View the attachments for this post at:
> http://www.jlaforums.com/viewtopic.p...80311#15180311
>

This looks like it would be great for me. I don't eat any flour, and quiche
usually has a crust (and sometimes does not hold together too well without
the crust). This one appears to be crustless. Great! I'm going to try it.

Thanks,
MaryL

On Jul 25, 7:20*pm, "MaryL" -OUT-THE-LITTER>
wrote:
>
> This looks like it would be great for me. *I don't eat any flour, and quiche
> usually has a crust (and sometimes does not hold together too well without
> the crust). *This one appears to be crustless. *Great! *I'm going to try it.
>
> Thanks,
> MaryL
>
>
Shredded potatoes also make a nice 'pie' if you don't indulge in
flour.

I have a little problem with zigzags recipe of adding FOUR cooked,
diced chicken breasts to his/her quiche which he/she stated was in one
pie plate. That must have been a dishpan instead of a pie plate this
quiche was cooked in with all the other ingredients. Or very tiny
chicken boobs.

"itsjoannotjoann" > wrote in message
...
On Jul 25, 7:20 pm, "MaryL" -OUT-THE-LITTER>
wrote:
>
> This looks like it would be great for me. I don't eat any flour, and
> quiche
> usually has a crust (and sometimes does not hold together too well without
> the crust). This one appears to be crustless. Great! I'm going to try it.
>
> Thanks,
> MaryL
>
>
Shredded potatoes also make a nice 'pie' if you don't indulge in
flour.

I have a little problem with zigzags recipe of adding FOUR cooked,
diced chicken breasts to his/her quiche which he/she stated was in one
pie plate. That must have been a dishpan instead of a pie plate this
quiche was cooked in with all the other ingredients. Or very tiny
chicken boobs.

Yes, that does sound like a lot of chicken. The shredded potatoes won't
help me, though. I have diabetes. I am not on a true low-carb diet, but
after diagnosis I completely eliminated flour, potatoes, pasta, rice, and
sugar (actually, *any* added sugar, but I do eat fresh fruit). As a result,
my BG has been under tight control, and I have not needed any medication
since March 2005. I do realize that many/perhaps most diabetics eat these
things "in moderation," but complete avoidance has worked better for me.

Thanks,
MaryL

MaryL wrote:

> Yes, that does sound like a lot of chicken. The shredded potatoes won't
> help me, though. I have diabetes. I am not on a true low-carb diet,
> but after diagnosis I completely eliminated flour, potatoes, pasta,
> rice, and sugar (actually, *any* added sugar, but I do eat fresh
> fruit). As a result, my BG has been under tight control, and I have not
> needed any medication since March 2005. I do realize that many/perhaps
> most diabetics eat these things "in moderation," but complete avoidance
> has worked better for me.

Yeah, every diabetic is different. James eats plenty of potatoes and
pasta and rice, and hasn't needed meds in a couple years. He chooses
low-to-moderate fat intake and lots of exercise as his ways of
controlling his blood glucose, and it works for him.

Seren

--
"I think I have an umami receptor that has developed sentience." -- Stef

"Michael "Dog3"" > wrote in message
. ..
> Serene Vannoy >
> : in rec.food.cooking
>
>>
>> Yeah, every diabetic is different. James eats plenty of potatoes and
>> pasta and rice, and hasn't needed meds in a couple years. He chooses
>> low-to-moderate fat intake and lots of exercise as his ways of
>> controlling his blood glucose, and it works for him.
>
> Moderation works for me. I also have CAD (coronary artery disease) and
> it's no picnic trying to balance fat/carb intake. I've found my niche
> though and it's working. I still need meds but my last A1C was 4.9. Must
> be from eating a lot fewer of the Hershey's Kisses.
>
> Michael
>
>
> --
>

That's a great report! My A1c is usually 5.2, and I'm pleased with that.
No candy, but I eat quite a bit of fresh fruit (especially berries), and
that satisfies my sweet tooth.

MaryL

On Fri, 25 Jul 2008 18:45:59 -0700 (PDT), itsjoannotjoann
> wrote:

>On Jul 25, 7:20*pm, "MaryL" -OUT-THE-LITTER>
>wrote:
>>
>> This looks like it would be great for me. *I don't eat any flour, and quiche
>> usually has a crust (and sometimes does not hold together too well without
>> the crust). *This one appears to be crustless. *Great! *I'm going to try it.
>>
>> Thanks,
>> MaryL
>>
>>
>Shredded potatoes also make a nice 'pie' if you don't indulge in
>flour.
>
>I have a little problem with zigzags recipe of adding FOUR cooked,
>diced chicken breasts to his/her quiche which he/she stated was in one
>pie plate. That must have been a dishpan instead of a pie plate this
>quiche was cooked in with all the other ingredients. Or very tiny
>chicken boobs.

I can't imagine chicken breasts as a part of a crustless quiche, I
might serve them on the side.... well, to be honest, I wouldn't even
serve them on the side. Give me a meatless quiche, salad and I'm
fine.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Fri 25 Jul 2008 07:25:07p, told us...

> On Fri, 25 Jul 2008 18:45:59 -0700 (PDT), itsjoannotjoann
> > wrote:
>
>>On Jul 25, 7:20*pm, "MaryL" -OUT-THE-LITTER>
>>wrote:
>>>
>>> This looks like it would be great for me. *I don't eat any flour, and
>>> quiche usually has a crust (and sometimes does not hold together too
>>> well without the crust). *This one appears to be crustless. *Great!
>>> *I'm going to try it.
>>>
>>> Thanks,
>>> MaryL
>>>
>>>
>>Shredded potatoes also make a nice 'pie' if you don't indulge in flour.
>>
>>I have a little problem with zigzags recipe of adding FOUR cooked, diced
>>chicken breasts to his/her quiche which he/she stated was in one pie
>>plate. That must have been a dishpan instead of a pie plate this quiche
>>was cooked in with all the other ingredients. Or very tiny chicken
>>boobs.
>
> I can't imagine chicken breasts as a part of a crustless quiche, I
> might serve them on the side.... well, to be honest, I wouldn't even
> serve them on the side. Give me a meatless quiche, salad and I'm
> fine.

I prefer a meatless quiche, too, except for those with bacon. I can't
imagine chicken in or alongside a quiche. Has no appeal for me.



--
Wayne Boatwright
-------------------------------------------
Friday, 07(VII)/25(XXV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
This tagline is programming you in
ways that may not be apparent for
months, or even years.
-------------------------------------------

On Sat, 26 Jul 2008 02:50:13 GMT, Wayne Boatwright
> wrote:

>I prefer a meatless quiche, too, except for those with bacon.

Oh, I know.... bacon, just a couple of strips, in an otherwise cheese
quiche is absolutely fabulous! I like a few cut up scallions in it
too.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Fri, 25 Jul 2008 19:20:04 -0500, "MaryL"
-OUT-THE-LITTER> wrote:

>This looks like it would be great for me. I don't eat any flour, and quiche
>usually has a crust (and sometimes does not hold together too well without
>the crust). This one appears to be crustless. Great! I'm going to try it.

That one should hold together, considering the number of eggs!


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On 2008-07-26, sf <sf> wrote:

> That one should hold together, considering the number of eggs!

No kidding. Closer to a creamy ....watery.... omelet. See my reply to Janet.

nb

On Mon, 28 Jul 2008 22:31:30 GMT, notbob > wrote:

>On 2008-07-26, sf <sf> wrote:
>
>> That one should hold together, considering the number of eggs!
>
>No kidding. Closer to a creamy ....watery.... omelet. See my reply to Janet.
>
I don't want my quiche to have the texture of a frittata, nb. I
prefer it softer, but I have so much filling you really can't tell.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On 2008-07-29, sf <sf> wrote:

> I don't want my quiche to have the texture of a frittata, nb. I
> prefer it softer, but I have so much filling you really can't tell.

Agree on both counts.

nb

On Jul 25, 5:05*pm,
(myzgs) wrote:
> BROCCOLI QUICHE
> (Linda Sue's)
>

Quiche is supposed to have a pastry crust.

N.